Strawberry Shortcake Cookie Recipe

So now that Jazz Fest is over and my life is getting somewhat back to normal, I thought now would be a nice time to share a few strawberry dessert recipes with you. The coming weeks will bring several strawberry recipes (both sweet and savory), and I’m truly excited about that. Our first recipe is a strawberry shortcake cookie recipe. I saw this recipe years ago in Martha Stewart Living magazine and have always wanted to make it. Finally did.

Before we get into the nitty-gritty, I’d like to share with you some changes you’ll be seeing in the next couple of months on this blog. If you’ve been reading our blog regularly, you probably have noticed already that we’ve recently undergone a face-lift and have a lovely new design thanks to Lindsay at Purr Design. To further the whole reinvention, I’m going to be moving more and more to locally sourced, plant-based recipes. I’ll still have some meat-centric recipes thrown in and baked goods/desserts here and there, but be ready for more “fresh” stuff made from seasonal veggies. It won’t be a radical departure from what I normally do, but it’ll be more focused.

Another thing I’ve been working on is slowing down. Just taking life a little slower and being deliberate in my work, play and life in general. I’m naturally a very driven person and am capable of accomplishing lots of tasks on any given day. But it’s wearing me out. Now that I’m employed for myself, I’m going to take the time I need to do everything to its fullest. It may mean publishing one fewer time per week. It may mean something else. I’m not sure yet, and I really appreciate you fine folks sticking with me. I’ve seen the audience grow here in the last few months, and I’m humbled by the interest you all have shown. Thank you. Really, thank you so much.

So let’s get into this delicious cookie recipe. I used fresh Louisiana strawberries for this dish (of course!). Look at them, aren’t they just lovely? I saw some at the farmer’s market yesterday, and they are still looking so pretty and vibrant. I expect our strawberries will last another month or so then it’ll be too hot here. That’s how it goes in south Louisiana. Crops come early, but they go away early too.

Something to be aware of with this cookie recipe is that the dough stays fairly “chunky.” As you can see below, when you get to the step where all of the ingredients are in the bowl, the mixture isn’t homogenous at all. It’s very chunky and that’s okay. This is how it should be. To the right you can see that once it’s scooped, the mixture comes together more tightly and they do bake into delicious cookies.

As I mentioned earlier, this recipe was inspired by Martha Stewart’s recipe. The biggest change that I made was to evenly split the flower between regular all purpose flour and whole wheat pastry flour. I’ve been working on switching from regular white flour to whole wheat pastry flour (especially in sweet dishes), and it’s been working really well so far. Since the pastry flour is “finer” than regular wheat flour, I find the texture evens out pretty well.

In the end, I like this recipe because it’s done in under an hour from start to finish. Baking cookies is a rather therapeutic process for me and I’m happy to have found a recipe that’s got some fresh fruit, good dairy fat and not toooooooo much sugar or white flour. I was really tempted to put some type of glaze on these cookies, but in the end, I let the cookie stand on its own merits. I’m glad I did.

Yield: 3 dozen cookies

Strawberry Shortcake Cookie Recipe

This strawberry shortcake cookie recipe is a tidy little neat version of the fruity classic. Strawberries and cream are baked right into the cookie, win!

Ingredients:

2 1/2 cups chopped strawberries

1 teaspoon fresh lemon juice

2/3 cup sugar

1 1/3 cup all-purpose flour

1 1/3 cup whole wheat pastry flour

3 teaspoons baking powder

1/4 teaspoon kosher salt

1 stick cold salted butter, cut into small pieces

1 cup heavy cream

Method:

Preheat oven to 375 ºF.

Combine chopped strawberries and lemon juice. Set aside for now.

Whisk together the sugar, both flours, baking powder, and kosher salt. Make sure it's all mixed very well.

Cut in the butter with a pastry cutter or with your fingers, until mixture resembles coarse crumbs.

Gently stir in the cream until dough starts to come together. Carefully stir in strawberry mixture. The mixture will be crumbly.

Bake until golden brown, about 20-22 minutes. Transfer to a wire rack, and let cool. Can be stored in an airtight container at room temperature for up to 1 day. Or they can be stored in the fridge for up to a week.